A F G O P Grilled Pizza Yield: 2-10” pizzas             Enjoy a gluten-free pizza during the summer and keep your house cool! Try grilling a Chebe Pizza Crust. There's no need to turn on your oven, it's fast, and it's fantastic!

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Shredded cheese
- Water, milk, or milk substitute
- Pizza toppings (your choice)

Directions: If using a gas grill, set at medium
1. Prepare toppings and set aside.
2. Prepare one package (7.5 oz. or 1.5 Cups) of mix according to the package instructions. Split dough into two equal parts and roll out to 1/8” thickness, about 10” in diameter.
3. Grill crust uncovered on medium-high heat until golden brown (about 2 ½ minutes)
4. Flip crust, add desired toppings and cook covered for an additional two minutes. Check to see that the bottom of the crust is browned and the cheese is melted.

Note: Cooking times will vary with the temperature of the grill. We tested this recipe on both a charcoal grill and a gas grill. The temperature on the charcoal grill was hotter and the crust was ready to flip in about 1 minute. The gas grill allowed for easier temperature setting. If the temperature is too hot, the crust will cook before the toppings are heated and the cheese is melted.
 

 

A F G O P
Marge's Sausage Calzone

One bag (1.75 cups) of Chebe Bread Mix will make two nice size calzones. Follow the package directions for mixing the dough. You may omit the cheese in the dough preparation if you wish. Add the water slowly while mixing to assure that the dough does not get too sticky.
 

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Water, milk, or milk substitute
- Shredded cheese
- Your favorite fillings (see suggestions below)

Directions:
1. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
2. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.
3. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of fillings leaving edges clear so that dough will seal (see suggested fillings below or create your own).
4. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
5. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
6. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.



Note: One is considered a serving. Have some Italian tomato sauce available for dipping. ENJOY!!! (For baking a frozen calzone, preheat the oven as above and bake the calzone approximately 45 minutes. It is not necessary to thaw the calzone before baking.)

Suggested Fillings for Calzones:

Sausage Calzones
1. Brown 1 lb. of  Italian Sausage in a skillet. Drain grease and rinse sausage in a colander under hot water. Let cool to room temperature.
2. Add about 1 - 1 1/2 cups shredded Mozzarella cheese and about 1 cup of Italian tomato sauce to the sausage (you want the filling moist but not wet). Mix well.
3. Divide this mixture into four equal parts. You will have enough to make 4 calzones. If you do not wish to make 4 calzones, you may refrigerate the mixture for about three days, or you can go ahead and make 4 calzones and freeze 2 for baking later.

Note: If you decide to freeze the calzones, pat the bottom layer of dough on a sheet of aluminum foil, then pat the top layer on wax paper so that you can flip it over the bottom layer and topping. Follow the instructions on the back for sealing the calzones.

Spinach Calzones
1. Thaw two 10 oz. boxes of chopped spinach. Squeeze the spinach with your hand to remove all of the water.
2. Place in a bowl and add 1 - 1 1/2 cups Mozzarella cheese and about 1 cup of alfredo sauce (again, you want the filling moist but not wet).
3. Mix together. Divide into four equal parts and make the calzones as above.

A O G
Chicken & Dumplings

"Here is my chicken and chebe dumpling recipe I hope everyone enjoys it as much as my husband and I do!" - K. Werry
 

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Water, milk, or milk substitute

- 4-halves fresh boneless chicken breast
- 4-5 cups water
- 2 tbsp. cooking oil
- 1/4 C chopped celery
- 1/4 C chopped carrot
- 1 C sliced onion
- ½ teaspoon rosemary
- ½ teaspoon fresh ground black pepper
- ½ teaspoon salt (All spices can be adjusted more or less to ones' own preference.) 

Directions: (makes about 4 servings)
1. Brown chicken in the oil until golden brown, add 4 cups water, bring to boil then cover and simmer until tender.
2. As chicken simmers you can add another cup of water if necessary. At this time you add the vegetable and spices and continue to simmer (45 min).
3. While chicken is simmering, prepare 1 package (1.75 cups) Chebe Bread Mix according to package instructions (ADD NO CHEESE). Knead the dough as directed, divide the dough in half. Flatten the dough with a rolling pin to 1/8” or less (roll very thinly because dough does expand. You may use your counter, a cutting board or you may want to place it between waxed paper if the dough sticks to the surface.) Slice into broad or thin style strips 1 to 3 inches in length. [Use the other half of the dough for rolls, breadsticks, or whatever.]
4. Take chicken out, place to side in dish, bring broth, vegetables and spices to boil and drop dough in quickly, one piece at a time, being careful, turn heat down to simmer, simmer only 10 minutes. BE SURE NOT TO OVER COOK! Tear chicken apart and add to pot, heat a little longer, and serve.
 Dumplings are a little chewy but with a pleasant texture. Great comfort food.


 

A F G O P Pigs In A Blanket Yield: 6 standard size, 16 breakfast links, 20 Little Smokies             Easy, delicious and fun to make for both kids and adults! This (and the photo) come from the blog Gluten Free in the 713.

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Shredded cheese (optional)
- Water, milk, or milk substitute
- 6 hot dogs, 16 breakfast links, or 20 Little Smokies

Directions: Preheat oven to 350°
1. Prepare one package (7.5 oz. or 1 ¾ Cups) of mix according to the package instructions.
2. Form dough into a rectangle and divide into enough pieces for all of your sausage. (Any leftover dough can be used to make rolls or breadsticks.).
3. Flatten each piece of dough with the palm of your hand and place the hot dog over it.
4. Place each piece on a baking sheet covered with parchment paper (the paper is optional, but makes clean up easier). Bake for 20-25 minutes. Let cool and enjoy!

A F G O P
Cheesy Surprise Bread

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Shredded cheese (optional)
- Water, milk, or milk substitute
- Pepperoni Slices
- String Cheese

Directions: Preheat oven to 375°
1. Prepare one package (7.5 oz. or 1 ¾ Cups) of mix according to the package instructions.
2. Take a small ball and roll out on wax paper using a rolling pin. When very thin, place 3-4 pepperoni slices in the center and then wrap like a package with one side folding over the top. (They don't have to look pretty!)
3. Bake for 25-30 minutes. When done, with a mitt or pot holder, take a square and insert a knife at one of the small ends and open up a "pocket". Insert a half stick of string cheese.
4. Return to the oven for a few minutes to melt the cheese. Serve with pizza sauce for dipping.
 

A G O P
Corn Dogs

Yield: 6

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- 1 C Shredded Swiss cheese
- 1 can drained crab claw meat
- Water, milk, or milk substitute
- 6 Hot Dogs

Directions: Preheat oven to 375° F
1. Prepare one package (7.5 oz. or 1.5 Cups) of mix according to the package instructions.
2.Divide the dough into about 6 equal pieces and flatten each out in a thin layer.
3. Take a hot dog and poke a small wooden skewer through it for holding onto it after it's cooked.
4. Wrap the dough around the hot dog to cover it.
5. Bake until the bread appears done (check after 20 minutes). What a treat!!